PRODUCT GUIDE VOLUME 3

*CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 3 TITLE PRODUCT GUIDE customer serviceandcompetitive pricing. your artisanalspiritswith betteringredients,dedicated Let BSGDistillingdemonstrate howwecanimprove ingredients youneedquicklyandefficiently. located acrosstheUnitedStateswecangetyou troubleshooting. Withdistributioncentersstrategically assist youineverythingfromformulatingrecipesto and friendlysalesmanagementstaffcan and high-qualityingredients.Ourknowledgeable We areconstantlyworkingtobringmarketnew spirits. distilling ingredientstohelpyoucreateinnovative and finishingproducts,wehaveawiderangeof range ofyeasts,yeastnutrients,enzymes,botanicals, Schill, Simpsons,andWeyermann Castle, Crisp,MaltingCompanyofIreland,Patagonia, With distillingmaltsandgrainsfromRahrMaltingCo., sacrificing customerservice. the finestingredientsatcompetitiveprices,without craft distillingmarkettrustsBSGDistillingtodeliver best ingredientsfromaroundtheworld.Today, has beenfocusedonsupplyingdistillerswiththe As thecraftdistillingindustrygrows,BSGDistilling Welcome toBSGDistilling Orders: 1.800.374.2739 |bsgdistilling.com VOLUME 3 ® , as well as a full , aswellafull 1 PRODUCT GUIDE VOLUME 3

Ordering & Contact Information...... 4-5

Castle Malting™...... 8-9

Crisp Malting...... 10-11

Gambrinus Malt ...... 12

Malting Company of Ireland ...... 13

Patagonia Malt™...... 14-15

Rahr Malting Co® ...... 16

Schill Malz...... 17

Simpsons Malt ...... 18-19

Weyermann® Malt ...... 20-21

Unmalted Grains...... 22

Fermentable Bases...... 23

Fermentable Sugars...... 23

Enzymes...... 25

Mash Filtration...... 25

Yeast...... 28-29

Yeast Nutrients...... 30

Botanicals...... 33

Finishing Sugars...... 33

Oak Products ...... 34-35

Processing Aids...... 37

Sulfite Products...... 37

Filter Media...... 38

Cleaning & Sanitation...... 38

R&D Equpment ...... 39

*CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Ordering Contact Information

Pricing Prepayments Sales & Customer Service Western Regional Sales Manager • Pricing is available by calling your sales rep or our There are several payment options for our prepay [email protected] Tinus Els

ORDERING & toll free line, 800.374.2739. customers: 1.800.374.2739 [email protected]

CONTACT INFO CONTACT • All pricing is F.O.B. originating warehouse. • Credit Card: Visa, Mastercard, Discover and Amex accepted 707.499.4197 • There is an additional charge for milling. Please inquire. • Wire Transfer, check or ACH Customer service and order processing personnel are available between 7:30 AM and 5:00 PM CST, Monday An extra 2 - 5 days may be required for milled products. • Electronic check: E-mail or fax a copy of your check to us, Southern Regional Sales Manager • There is a small additional Pallet Fee. (different at each and DO NOT mail the original. Your e-mail should be sent to through Friday at 1.800.374.2739 or fax orders to warehouse) [email protected] or faxed to 952.224.1390 1.952.224.1390 Les Ferguson [email protected] New Accounts Freight We pride ourselves on partnering with our customers, and 817.614.2565 A credit application with a bank authorization must be completed Freight terms are “Prepaid” unless otherwise instructed. helping them pursue their passion of creating artisanal in order for credit to be established. For new customers, please beverages. Midwest Regional Sales Manager allow 3-5 business days for account set up and/or credit approval The following items need to be requested at the time of order and Ilya Soroka upon receipt of the completed credit application. Prepayment may have an extra charge: Andrew Causey [email protected] may be required. Failure to comply with credit terms may result in • Specific delivery dates and times (guaranteed delivery) Technical Sales Manager - Distilling 414.732.7382 revocation of credit privileges. All dealings between parties shall • Lift gate service [email protected] be governed by and interpreted in accordance with the laws of • Pallet Jack service P: 303.242.2737 Minnesota. • Delivery notification Eastern Regional Sales Manager • Driver assist-unload (inside delivery) Ryu Yamamoto Kevin Kawa • Extra hose (bulk shipments) Technical Sales Director [email protected] [email protected] 215.205.9837 P: 707.252.2550 x3 Receiving Hawaii: Technical Sales Director Marc Worona Peter Hoey VP Sales [email protected] Receiving Bagged Malt Malt Storage [email protected] Before signing the shipment Bill of Lading, each bag and/or pallet All grain suppliers do their utmost to provide a product that P: 707.252.2550 x4 916.708.9724 must be inspected. Look for torn or broken bags and ensure is insect free. However, once the product leaves the plant or every bag and pallet is accounted for. You can reference the warehouse it is beyond their control. We recommend the Alaska: Technical Sales Manager packing slip attached to each pallet or package. following: Nick Funnell • Inspect the malt area at regularly scheduled intervals. [email protected] If any problems arise: This is of particular importance when the room 503.201.2486 • First, note how many bags were shorted, broken, or temperature is above 64 degrees F. any other circumstances on the Bill of Lading • Malt should be stored in a clean, cool, dry area and if at before signing. Please take a photo. all possible, away from walls. • Then call the BSG Customer Service within 48 hours • To reduce the likelihood of insect activity, you may to report, and you will be instructed on how to submit choose to fumigate periodically (Organic malt cannot the photo. be fumigated). • For best results, we recommend using all milled Receiving Bulk Malt products within 3 months and all whole kernel products To ensure the best quality of malt, we suggest the following: within 6 months of receipt. • Ask the driver for documentation of the trailer pre-load • Keep malt away from strong odors for extended periods cleanout. of time. • Inspect the condition of the malt and trailer before unloading. Special Orders • If pneumatic, we insist upon a slow and steady load-out Imported Malts take, on average, 12 weeks to arrive from the time of malt into the silo. Malt should not be loaded out at a we order. Please work with your sales representative on Special/ rate greater than 5 psi. Please ensure driver complies. Seasonal orders, and supply monthly projections to ensure • The Bill of Lading should not be signed until the malt adequate inventories. is fully unloaded and inspected. The driver is required to note the unload pressure and unload time before it Malt Analysis is signed by the receiver. Problems should be noted on For all bagged Rahr Malting products, the malt analysis is printed the Bill of Lading. on the bag. For all other bagged products, the malt analysis • If you have any questions at the time of unloading, don’t can be faxed or emailed upon request. For bulk loads, the hesitate to call us. The driver must wait if you have any malt analysis is sent automatically without request, if an e-mail concerns. address is provided at the time of ordering.

Miscellaneous • Prices are discounted on orders of 40+ bags of malt. • Discount programs have been established with numerous LTL Please inquire. (less than truckload) carriers. A carrier with the best rate for your shipping destination and a strong history of reliability will be • Please call for bulk pricing. assigned, unless otherwise requested.

• Due to carrier weight restrictions, we are unable to ship • Should you elect to provide your own carrier for pick-up at our more than 2,500 pounds per pallet (remember to include warehouse (“Freight Collect”), the pick-up will have to be within the 60 lb weight of the pallet in this 2500 lb limit). our established pick-up times. Please ask your customer service representative for your local pick-up times. As soon as Freight • Customers who require a lift gate, please note: maximum Collect orders are picked up from our warehouse, we have no allowable weight per pallet is 2,000 pounds (including the further responsibility for the products, and all risk of damage, weight of the pallet itself). loss, or delay shall pass to the customer.

4 Orders: 1.800.374.2739 | bsgdistilling.com Orders: 1.800.374.2739 | bsgdistilling.com 5 MALT, GRAINS & OTHER FERMENTABLES

As craft distilling has grown, the demand for an array of distilling grains and fermentables from Europe and North America has also grown. BSG Distilling has assembled an unparalleled lineup of domestic and imported malts, flaked and puffed grains, and sugars that will allow distillers the ability to achieve the specific results needed to create any style of spirit.

Each of BSG’s warehouse locations is equipped with a state-of-the-art RMS roller mill. Please contact your sales manager for details or to discuss your needs.

Malt and grains are available in 50/55 lb sacks, with price breaks for super sacks (2000/2200 lb) and bulk delivery. Please contact your Sales Manager for more information and to request a quote.

Some of these malts are special order only and require lead times* Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 9 Caramel Malt Moisture Color °L Protein Extract Usage % Max Total Max FG Min Rate % MALT Castle MaltingTM has an outstanding line of the *Château Cara Clair™ 8.5 3.6 11.5 78.0 Up to 30% Château Cara Blond® 8.5 6.9-9.6 11.5 78.0 Up to 30% highest quality base and specialty malts which are Château Cara Ruby® 8.0 17.4-21.2 11.5 78.0 Up to 25% successfully exported to more than 117 countries. Château Cara Gold® 8.0 41.8-49.3 - 78.0 Up to 20% Château Special B® 6.0 98.1-120.6 - 77.0 Up to 10%

Roasted Malt Moisture Color °L Protein Extract Usage % Max Total Max FG Min Rate %

Belgian malts offer qualities and performance profiles that differ markedly from malts Château Biscuit® 4.7 17.4-21.2 - 77.0 Up to 25% produced anywhere else. They have unique characteristics in terms of flavors and *Château Café 4.5 158-196 - 75.5 Up to 10% yield. Château Chocolat 4.5 300.6-375.6 - 75.0 Up to 7% Established in 1868, Castle MaltingTM is the oldest malting company in Belgium Château Black 4.5 450.6-544.3 - 73.5 3-6% and is renowned for its individuality, as well as for its uncompromising standards *Château Roasted Barley 4.5 375.6-526.6 - 65.0 3-10% of malt quality. Castle MaltingTM has an outstanding line of base and specialty malts *Château Black of Black 5.0 150.6-225.6 - 72.0 Up to 5% producing more than 70 types of malt which are successfully exported to more than 117 countries. Exclusive Line of Château Special Malts Moisture Color °L Protein Extract Usage % Max Total Max FG Min Rate % All Castle MaltingTM malts are produced using the traditional process which lasts more than 9 days. This process is a solid warranty of high modification of the grain *Château Buckwheat 8.0 2.1-6.2 11.0 65.3 Up to 40% TM and real top quality of premium malts. Castle Malting malts are 100% traceable from barley field through all stages of *Château Oat 7.0 2.4 12.0 78.5 Up to 15% malting process up to the delivery. *Château Spelt 6.0 1.7-3.2 17.0 79.0 Up to 15% *Château Smoked 5.0 2.1 11.5 80.0 Up to 15% Base Malt Moisture Color °L Protein Extract Usage *Château Acid 10.0 2.8-5.4 11.5 74.0 Up to 5% % Max Total Max FG Min Rate % *Château Rye 6.0 1.7-3.6 11.0 81.0 Up to 30% Château Pilsen 2RS 4.5 1.9 11.5 81.0 Up to 100% *Château Chit Wheat Malt Flakes 11.0 1.7-3.2 11.5 - Up to 25% *Château Pilsen 6RW 4.5 1.8 11.5 80.0 Up to 100% *Château Chit Barley Malt Flakes 10.0 1.7-3.2 12.0 - Up to 40% Château Vienna 4.5 2.1-3.2 11.5 80.0 Up to 100% NEW Moisture Color °L Protein Extract Usage Organic Malt % Max Total Max FG Min Rate % Château Pale Ale 4.5 3.2-4.3 11.5 80.0 Up to 100% *Château Pilsen Nature™ 4.5 1.9 11.5 81.0 Up to 100% Specialty Malt Moisture Color °L Protein Extract Usage *Château Peated Nature 5.0 2.1 11.5 80.0 Up to 10% % Max Total Max FG Min Rate % *Château Pale Ale Nature 4.5 3.2-4.3 11.5 80.0 Up to 60% *Château Peated 5 2.1 11.5 80.0 Up to 10% *Château Munich Light Nature 4.5 5.4-6.9 11.5 80.0 Up to 60% *Château Diastatic 7.0 1.4-2.0 11.5 80.0 Up to 30% *Château Munich Nature 4.5 8.8-10.7 11.5 80.0 Up to 60% *Château Wheat Blanc 5.2 2.6 14.0 83.0 Up to 35% *Château Monastique Nature® 4.5 15.9-18.9 11.5 78.0 Up to 25% *Château Wheat Munich Light 5.0 5.8-7.3 14.0 84.0 Up to 30% Château Biscuit Nature 4.7 17.4-21.2 - 77.0 Up to 25% *Château Wheat Munich 5.0 8.6-11.1 14.0 83.0 Up to 30% *Château Cara Blond Nature 8.5 6.9-9.6 11.5 78.0 Up to 30% *Château Wheat Crystal 6.5 53-61 13.5 82 Up to 30% *Château Cara Ruby Nature™ 8.0 17.4-21.2 11.5 78.0 Up to 25% Château Cara Gold Nature® 8.0 41.8-49.3 - 78.0 Up to 20% *Château Wheat Chocolat 4.5 300-414 - 77.0 Up to 20% *Château Crystal Nature 4.5 53.8-59.9 - 78.0 Up to 20% *Château Wheat Black 4.5 413-526 - 77.0 Up to 20% Château Special B Nature 6.0 98.1-120.6 - 77.0 Up to 10% Château Munich LightTM 4.5 5.4-6.9 11.5 80.0 Up to 60% *Château Chocolat Nature 4.5 300.6-375.6 - 75.0 Up to 7% *Château Munich 4.5 8.4-11.1 11.5 80.0 Up to 60% * Château Roasted Barley Nature 4.5 375.6-525.6 - 65.0 3-10% Château Monastique™ 4.5 15.9-18.9 11.5 78.0 Up to 25% *Château Black Nature 4.5 450.6-544.3 - 73.5 3-6% Château Melano Light 4.5 14.1-17.0 - 79.0 Up to 20% *Château Whisky Light Nature 4.5 1.5-2.1 - 80.0 Up to 100% Château Melano 4.5 28.7-32.4 - 78.0 Up to 20% *Château Whisky Nature 4.5 1.5-2.1 - 80.0 Up to 100% *Château Arôme 4.0 36.2-39.6 - 78.0 Up to 20% *Château Wheat Blanc Nature 5.2 2.6 14.0 83.0 Up to 35% *Château Crystal™ 4.5 53.8-59.9 - 78.0 Up to 20% *Château Buckwheat Nature 8.0 2.1-6.2 11.0 65.3 Up to 40% *Château Spelt Nature 7.0 2.4 12.0 78.5 Up to 15% *Château Café Light™ 4.5 83.1-105.6 - 77.0 Up to 10% *Château Smoked Nature 6.0 1.7-3.2 17.0 79.0 Up to 15% *Château Café 4.5 158-196 - 75.5 Up to 10% *Château Acid Nature 5.0 2.1 11.5 80.0 Up to 15% *Château Distilling 4.5 1.5-2.1 - 80.0 Up to 100% *Château Oat Nature 10.0 2.8-5.4 11.5 74.0 Up to 5% *Château Whisky Light™ 4.5 1.5-2.1 - 80.0 Up to 100% *Château Rye Nature 6.0 1.7-3.6 11.0 81.0 Up to 30% *Château Whisky 4.5 1.5-2.1 - 80.0 Up to 100% *Château Chit Barley Nature Malt Flakes 11.0 1.7-3.2 11.5 - Up to 25% *Château Chit Wheat Nature Malt Flakes 10.0 1.7-3.2 12.0 - Up to 40% Visit castlemalting.com for more information.

8 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 9 Malt Moisture % Max Color °L Extract FG Min Usage % MALT Master maltsters since 1870, Crisp Malting Group is the UK’s leading privately owned, Best Ale Malt 3.5 2.5-3.5 82 to 100 Finest Maris Otter 3.5 2.5-3.5 81.5 to 100 independent maltster, employing both Extra Pale Maris Otter 4.5 1.5-2.0 81.5 to 100 modern malting plants and traditional floor No. 19 Floor-Malted Maris Otter 4.5 2.5-4.0 81.5 to 100 maltings. Chevallier Heritage Malt 3.6 2.7-5.4 81.5 to 100 Europils Malt 4.5 1.5-2.0 81.5 to 100 Wheat Malt 6.5 1.5-2.5 84.5 to 100 The company’s largest maltings at Great Ryburgh in Norfolk incorporates all the benefits that modern technology has brought to the industry, combining the traditional concept of malt production in an environment fit for the 21st Century. *Rye Malt 4.5 6.0-10.0 86.5 to 55 With their No. 19 floor maltings, Crisp Malting retains the traditional method of floor malting, which is subject to the same Torrefied Wheat 10.0 1.5-2.3 86.5 to 25 stringent process and quality control monitoring as the modern plants. Organic Ale Malt 4.0 2.5-4.0 81.5 to 100 Crisp Malting Group’s barley and grains are selective sourced through dedicated grower groups in East Anglia, Scotland, Organic Extra Pale 4.5 1.5-2.0 81.5 to 100 and other parts of the United Kingdom. Organic Wheat Malt 6.5 1.5-2.5 84.5 to 100

Dextrin Malt has been developed by Crisp Malting to increase body when used in conjunction with a well-modified base malt. Gleneagles Premium Scottish Distillers’ Malts The village of Portgordon, Scotland is home to Crisp Malting Group’s Gleneagles maltings. Located in Unique to Crisp, Clear Choice Malt is produced from naturally-bred Proanthocyanidin-free barley. In short, the heart of Speyside, just miles from the storied River Spey, Gleneagles supplies malts to distilleries proanthocyanidins are polyphenols, and removing these eliminates protein hazes. down the road and around the world. In addition to our brewing range of malts, Crisp Malting are pleased to offer Pot Still and High Diastatic (HDP) malts All of Crisp’s malting plants are situated in prime malting barley-producing areas. These areas have which are aimed at the distiller wanting to gain maximum yield from malt and grain whiskey production. long traditions of consistently producing high quality malting barley. In most seasons Crisp is able to procure the vast majority of their requirements within a 100km radius of each plant. This means that each bag of Chevallier Heritage Malt is a heritage barley variety produced with traditional malting methods and modern quality Gleneagles Malts used in your mashbill is imbued with the heritage and quality of traditional Scottish whisky distilling. control. Chevallier is characterized by warm, cracker and biscuit aroma with a full flavor. Compared to many other modern barleys its aroma and flavor are quite pronounced. *Gleneagles Premium Pot Still Malt The quintessential base for superior malt whisky, made from two-row spring barley. Special Malt Moisture % Max Color °L Extract FG Min Usage Rate % *Gleneagles Premium Peated Malt provides authentic flavor for smoky malt whisky. Light Munich Malt 4.5 7.0-11.0 79 to 20 *Gleneagles High Diastatic Malt is an enzymatic powerhouse for grain mashes at around 10% of the mash bill. Dark Munich Malt 4.5 17.0-22.0 79 to 20 Dextrin Malt 7.0 1.5-2.0 79.5 to 10 Clear Choice MaltTM 4.0 2.0-3.0 81.5 to 100 No. 19 Floor-Malted Line Malt has been produced on floor maltings for hundreds of years and is a craft that exemplifies deep *Clear Choice MaltTM 4.5 1.5-2.0 81.5 to 100 tradition, artistry and skill. Today, Crisp Malting Group’s No.19 Floor Malthouse is still carefully Extra Pale handcrafting small batches of malt, using exactly the same techniques that have always been used on these floors. It is one of only a handful of floor maltings still operating within the UK and the malt it produces is highly prized by brewers worldwide. Colored Malt Moisture % Max Color °L Extract FG Min Usage Rate %

Crisp No. 19 Floor-malted Maris Otter is the quintessential and most traditional ale brewing malt. The floor malting Caramalt 15 6.0 10.0-15.0 76 Up to 25 process imparts richer aroma and flavor, heightening Maris Otter’s natural character. No. 19 Floor-malted Maris Otter is Crystal Light 45 3.2 40.0-50.0 76 Up to 25 an outstanding addition to any ale grist. Crystal 60 3.2 55.0-65.0 76 Up to 20 Crystal Dark 77 3.2 70.0-80.0 76 Up to 20 Crystal Extra Dark 120 3.2 110.0-130.0 76 Up to 10 Amber 2.0 23.0-35.0 76 Up to 20 Brown 2.0 45.0-60.0 76 Up to 10 Pale Chocolate 3.0 200.0-250.0 76 Up to 10 Chocolate 2.0 340.0-420.0 76 Up to 10 Black 2.0 450.0-550.0 76 Up to 10 Roasted Barley 2.0 450.0-550.0 76 Up to 10

10 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 11 MALT Gambrinus Malting Corporation, located in Malting Company of Ireland ownership British Columbia’s Okanagan Valley, began is shared between three Irish grower production in 1992 to provide the finest quality cooperatives... giving them full traceability specialty malts to the brewing industry. from farm to customer.

Gambrinus Malting Corporation, located in British Columbia’s Okanagan Valley, began production in 1992 to provide the finest quality specialty malts to the brewing industry. With a production capacity of 6000 metric tonnes and a desire to serve, they are able to meet the specific needs of artisan distillers.

Base Malt Moisture Color °L Protein Extract Usage % Max Total FG Min Rate %

Pale Malt 4.5 - 5.0 1.8 - 2.2 11.0 80.0 Up to 100%

Pilsner Malt 4.5 - 5.0 1.3 - 1.8 10.5 80.0 Up to 100%

ESB Pale Malt 4.0 - 5.0 2.5 - 3.5 11.0 80.0 Up to 100%

Wheat Malt 4.5 - 5.5 1.8 - 2.8 12.0 82.0 Up to 30% MALTING COMPANY OF IRELAND, LTD. are manufacturers of quality malted barley to the brewing and distilling industries since 1858. Their malting house is located just south of the city of Cork in the southern part of Ireland.

Colored Malt Moisture Color °L Protein Extract Usage MCI ownership is shared between three Irish cooperatives - Dairygold, Glanbia and IAWS, who handle almost 50% % Max Total FG Min Rate % of the Irish grain crop. All of their barley is grown under contract with seeds, sprays and fertilizers supplied by the cooperatives themselves, giving them full traceability from farm to customer. MCI’s lineage can be traced back to the Munich Light 10L 4.5 - 5.0 9.5 - 10.5 11.5 81.0 to 100 floor maltings originally built in 1858 to supply the Beamish & Crawford Brewery. In 1965, a Boby drum plant was built in Ballincollig which also supplied Irish Distillers and Murphy’s Brewery. In 1998, the plant was expanded, then once Munich Dark 30L 4.5 - 5.0 25 - 30 11.5 81.0 to 30 again upgraded in 2000 bringing its capacity to 32,000MT. The current state-of-the-art facility is equipped with cutting edge malting technology - wash screw, CHP, full automation and in-house lab. Vienna Malt 4.5 - 5.5 5 - 6 11.5 81.0 to 100

Honey Malt 4.5 - 5.5 20 - 25 11.5 80 to 20 The Irish Ale Malt is characterized by plump kernels with low protein and very high extract. The elevated kilning temperature (96-98 ˚C) produces a malt that offers an aromatic wash with a rich straw to yellow color (2.0-3.5 ˚L). The malt is highly modified and very versatile in the brewhouse. Assortment is very uniform. Gambrinus Pale (Conventional & Organic) Processed from premium Canadian two-row barley.

Gambrinus Pilsner (Conventional & Organic) MCI Distillers Malt Processed from premium Canadian two-row barley available, this is a very low protein base malt. Traditional base used in making many of the renowned Irish Whiskeys. It is well suited for use in making other distilled spirits also. The killing temperature is low (78 - 80 ºC) resulting in a low color wash. Gambrinus ESB Pale “Extra Special British” pale malt has been produced for distillers seeking a domestic malt with the unique flavor imparted MCI Ale Malt by British pale malt. Characterized by plump kernels with low protein and very high extract. The elevated kilning temperature (96-98 ̊C) produces a malt that offers an aromatic wash with a rich straw to yellow color (2.0-3.5 ̊L). The malt is highly modified Gambrinus Pale Wheat (Conventional & Organic) and very versatile. Assortment is very uniform. Wheat malt processed from the finest Canadian wheat available. MCI Stout Malt Gambrinus Munich Light 10L (Conventional & Organic) Characterized by plump kernels with very low protein and high extract. The kilning temperature is kept low (82-84 ̊C) This plump, sweet and mellow kilned malt is ideal where balanced malty character is sought. resulting in a low colored base wash with higher enzyme levels. The Irish Stout Malt is a versatile malt that performs well in grain and cereal mashes, contributing great extract as well as enzymes. Gambrinus Munich Dark 30L A very deep kilned Munich malt with the color and flavor characteristics of roasted malt coupled with the mellow maltiness of Munich malt. Base Malt Moisture Color °L Protein Extract Usage % Max Total Max FG Min Rate % Gambrinus Vienna This mellow kilned malt is a bridge between a Pale and Munich malt. It is ideal where balanced malty character is desired. MCI Irish Distillers Malt 4.5 1.25-1.75 10.0 82.0 up to 100

Gambrinus Honey Malt MCI Irish Ale Malt 4 2.0-3.5 10.0 82.0 up to 100 With intense malt sweetness, Honey Malt has been patterned after German Bruhmalt. MCI Irish Stout Malt 4.5 1.5-2.0 10.0 82.0 up to 100

12 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 13 MALT Founded in 1896, Patagonia Malt leads in the Latin American Pacific Coast Malt Market and keeps increasing quality recognition among brewers and distillers worldwide.

Patagonia Malt comes from Chile. Two-row barley is grown and malted with unique soil and weather conditions, between the Andes Mountains and the Pacific Ocean, to create unmatchable flavor. Unique climate conditions of the central-south zones of Chile, characterized by a cold and rainy weather, create an environment for exceptional barley growing.

Our products have a unique flavors and characteristics. We keep innovating in order to bring you more alternatives so that you can Base Malt Moisture Color °L Protein Extract Usage craft a new kind of spirit. % Max Total Max FG Min Rate %

Barley steeping and germination conditions are carefully Pilsen Malt 5.5% 1.4 11.5 80 Up to 30% monitored to achieve even germination and homogenous malting. Following kilning, our malted barley possesses quality Munich Malt 7.0% 10.0 - 14.0 11.5 80 Up to 30% and color comparable with the finest malts, though with a unique Extra Pale Malt 5.5% 1.6 11.5 80 Up to 30% aroma and taste from Chilean Terroir. Vienna Malt 5.5% 2.4 - 3.2 11.5 80 Up to 30% www.patagoniamalt.com Pale Ale Malt 5.5% 2.4 - 3.2 11.5 80 Up to 30% Wheat Malt 5.5% 2.1 12.0 80 Up to 30% facebook.com/patagoniamalt @PatagoniaMalt Caramel Malts Moisture Color °L Protein Extract Usage % Max Total Max FG Min Rate %

Caramel 15L 7% 15 12.5 65.0 Up to 30%

Patagonia Base, Caramel and Roasted Malts Caramel 25L 7% 25 12.5 65.0 Up to 30%

Caramel 35L 7% 35 12.5 65.0 Up to 30%

Caramel 45L 7% 45 12.5 65.0 Up to 30%

Caramel 55L 7% 55 12.5 65.0 Up to 30%

Caramel 70L 6% 70 12.5 65.0 Up to 25%

Caramel 90L 5% 90 12.5 65.0 Up to 25%

Caramel 110L 5% 110 12.5 65.0 Up to 20%

Especial Malt 140L 5% 140 12.5 65.0 Up to 20%

Caramel 170L 4% 170 12.5 65.0 Up to 15%

Caramel 190L 4% 190 12.5 65.0 Up to 15%

Roasted Malts Moisture Color °L Protein Extract Usage % Max Total Max FG Min Rate %

Brown 115L 4% 115 12.5 65.0 Up to 15%

Coffee 230L 4% 230 12.5 65.0 Up to 15%

Chocolate 350L 4% 350 12.5 65.0 Up to 15%

Dark Chocolate 450L 4% 450 12.5 65.0 Up to 10% Perla Negra (Black Pearl) 340L 5% 340 12.5 65.0 Up to 15%

14 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 15 MALT Rahr Malting Company maintains the traditions of quality and customer service Schill Malz has been run by members of the that have been the standard of industry founding family for more than 150 years. excellence for 170 years.

The story of Rahr is one of tradition and family. A family inspired by Germany has a world-wide reputation not only for the production of beer but also for excellent malt. Schill Malz has been vision, imagination and determination. Founded by entrepreneur run by members of the founding family for more than 150 years. It is one of the biggest producers in the German malting William Rahr in 1847 as the Eagle Brewery, the company soon found industry and known for outstanding quality and service. that their ability to produce quality malt exceeded the needs of their tiny brewery.

Five generations later Rahr Malting Company is still dedicated to the Malt Color°L Application founder’s core values. The drive for excellence, astute judgment and confidence in meeting challenges have made Rahr Malting a legend. Pilsner 1.25 - 1.77 Pale base malt for light-colored mashes and washes

With modern malting facilities at both of their company headquarters in Vienna 2.8 - 4.1 Intermediate between Pilsner and Munich Shakopee, Minnesota and at their malt house in Alix, Alberta, Canada, Munich Light 7.0 - 8.0 Warm, toasty malt flavors and aromas. Rahr Malting Company maintains the traditions of quality and customer service that have been the standard of industry excellence for 170 years. With the completion of Malthouse #6 in Munich Dark 9.5 For reinforcing the malty, aromatic character of medium-colored mashes and 2016, Rahr Malting Co.’s headquarters in Shakopee MN became the largest single-site maltings in the world. The 2016 washes. expansion also included a new technical center, laboratory, and pilot brewery. Wheat Malt 1.0 - 2.0 For use in grain or cereal mashes featuring wheat. You may have noticed the new 100% recyclable Rahr bags that indicate “Fossil Free Malting” and “Made with Renewable Energy”. Cologne (Kölsch) Malt 4.1 - 4.6 The malt is being produced in the only malting facility in the Cologne area, Germany.

With environmental stewardship and sustainability as core values, Rahr together with Sioux community partners commissioned the Koda Biomass project, a 16.5 MW 125 mmbtu/hr biomass fueled Combined Heat and Power plant in November 2008. This CHP plant eliminates the use of natural gas as a fuel (70,000 tons per year of CO2) for drying Rahr Malt and generates 220% more electricity than Rahr consumes (approximately 190,000 tons of CO2 per year reduction compared to 16.5 MW of coal fired electrical generation). The excess electricity is supplied back to the grid for use within the city of Shakopee. Rahr is proud to be producing Fossil Free Malt.

Malt Moisture Color °L Protein Extract Usage % Max Total FG Min Rate %

High DP Distillers Malt 4.5 2.5 - 3.0 11.5 ± 3.5 76.0 Up to 100%

Premium Pilsner 4.0 1.5 - 2.0 11.0 ± 0.5 80.0 Up to 100%

Old World Pilsner 4.0 1.5 - 2.0 11.5 ± 0.5 79.0 Up to 100%

Standard 2-row 4.0 1.7 - 2.0 11.5 ± 0.5 80.0 Up to 100%

Standard 6-row 4.2 2.1 - 2.5 12.0 ± 1.5 79.0 Up to 100%

Pale Ale 4.5 3.0 - 4.0 11.5 ± 0.5 79.0 Up to 100%

Red Wheat 4.5 3.0 - 3.5 12.0 ± 3.5 85.0 Up to 50%

White Wheat 4.5 3.0 - 3.5 12.0 ± 3.5 85.0 Up to 50%

Unmalted Wheat 12.0 1.5 - 4.0 12.0 ± 3.5 - Up to 50%

16 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 17 Product Color Moisture Characteristics Lovibond Max

MALT Distilling Malts Experienced in malting since 1862 the company Pot Still Malt 1.3 - 2.1 4.5% The main ingredient for whisky production. manufactures a wide range of high quality Finest Golden P romise® Pot still 1.3 - 2.1 4.5% The principal ingredient for whisky production. This amazing heritage barley was speci cally chosen for taste and avors malts, including specialty roasted malts for in beer and whisky. Hi DP 1.3 - 2.1 6% Used in grain distilling the brewing, distilling and food industries. Peated Malt* 1.3 - 1.7 5% Ingredient for providing the essential peat avor in whisky production. Heavy/medium or light peating levels. Finest Golden Promise® Peated Malt* 1.3 - 1.7 5% Ingredient for providing the essential peat avor in Whisky production using Golden Promise®. Heavy/medium or light facebook.com/simpsonsmalt @SimpsonsMalt peating levels. Base Malts - produced on a conventional kiln The Simpson family has been in the malting Finest Pale Ale Golden Promise® 1.9 - 2.4 3.5% A principal ingredient of malt whisky using heritage barleys. business since 1862 and the company is Finest Pale Ale Maris Otter 2.1 - 2.8 3.5% A principal ingredient of malt whisky using heritage barleys. the leading independent maltster in the UK, Low Color Maris Otter 1.3 - 2.1 3.5% For distillers who require low color, well modi ed malt with an annual production output of 290,000 using a heritage variety. tonnes. Simpsons’ headquarters and largest Best Pale Ale Malt 2.1 - 2.8 3.5% The principal ingredient of malt whisky. UK-2 row barley. malting plant, including their peated malt Extra Pale Ale Malt 1.3 - 2.1 3.5% For distillers who require low color, well modi ed malt to kiln, is located at Berwick-upon-Tweed, produce a light colored wash. UK 2-row barley Northumberland. Their agricultural trading Finest Lager Malt 1.5 - 1.9 4.5% Low total nitrogen, low color, high extract and well modi ed UK division, McCreath Simpson & Prentice Spring 2 row malt. is located nearby. Berwick lies between the Lammermuir Hills to the north and the Highly Kilned Malts - produced on a conventional kiln Cheviots to the south, an area famous for Vienna Malt 2.4 - 4.3 3.5% Enhances color, avor and aroma. its barley. The soils are derived from glacial Munich Malt 7.3 - 8.8 3.5% Contributes rich malty avor and golden hues when used ar 5-15%. drift, which gives the lightness necessary Imperial Malt 15.6 - 19.3 3.5% Enhances depth of color, avor and aroma. for the growth of high quality barley. In fact, Aromatic Malt 19.3 - 26.8 5% Flavor reminiscent of raisins. Good ph balancer. the very name Berwick is derived from the early Anglo-Saxon words Ber(e) = barley, Crystal Malts- Malts in which the sugars have been caramelized and wick = small town. At their Tivetshall Caramalt 11.8 - 16.3 5% Color and avor adjustment. Maltings in Norfolk, the heart of the English Premium English Caramalt 20.8 - 25.3 5% Top of the range cara for color and avor adjustment. malting barley growing area, all of their Ultimate malty avor without the burnt characteristics of roasted malt is produced and also the bulk a higher color crystal. Tastes great! of their export tonnage. Crystal Light 36.2 - 42.9 5% Sweet, Caramel, Toee avors. Contributes to golden hues. Crystal T50TM 48 - 53 5% The secret is in the name, Target 50! Each batch targets 50 Lovi col All Simpsons’ malts are made exclusively from the highest quality two-row malting barleys. Simpsons store (131EBC) the spec is exceptionally tight so that we produce the almost 100% of their annual barley requirements at harvest time in their own quality assured storage areas and consistency the customer requires. A fantastic Crystal that just are able to provide full traceability of products from seed to finished malt. crunches in the mouth oering great color & delicate malty avors. Experienced in malting since 1862 the company manufactures a wide range of high quality malts, including Crystal Medium 63.2 - 71.8 5% Color and avor adjustment, tailored to requirement. specialty roasted malts for the brewing, distilling and food industries. Crystal Dark 94.3 - 107.4 5% Color and avor adjustment, tailored to requirement. Crystal Extra Dark 169.3 - 188.1 5% Color and avor adjustment, tailored to requirement. Simpsons DRC® 105.6 - 120.6 5% DRC® gives a dark caramel taste and imparts raisin like avors. It is a great substitute to darker roasted malts when astringent bitterness is not desired. Heritage Crystal Malt 63.2 - 71.8 5% A fantastic Crystal using heritage Maris Otter barley. Roasted Malts and Grains Amber Malt 20.8 - 27.2 2.5% A traditional malt for dry biscuity nishes. “The art of making good malt out of bad barley Brown Malt 161.8 - 225.6 4% ‘Coee’ notes with smooth mouth-feel. Chocolate Malt 400.7 - 488.1 3% Roasted malts with Rich, dark colors

Black Malt 538 - 713.1 3% and burnt toast dryness. has yet to be discovered.” - Robert Free, 1888 Roasted Barley 488.1 - 713.1 3.5% Roasted grain with coee avor.

Extra Special Malts & Grains W heat Malt 1.3 - 2.8 5% Even small additions can enhance body and texture. Golden Naked Oats ® GNO® 5.1 - 9.6 6% Huskless oat crystal malt. Exotic ingredient for subtle nutty dierence. Red Rye Crystal 89.4 - 116.8 4% Seasonal autumn avor - sweet and malty with warm bread-crust avors. Gives a great red color. Malted Rye 1.3 - 2.8 7% Contributes a spice rye avor. Malted Rye can add a unique avor also adding fullness, avor and mouth feel. Great used in conjunction with Red Rye Crystal. Dextrin Malt 1.0 - 1.2 7% This malt increases mouth feel without adding avor or color. *Malted Oats 1.7 - 2.4 7% Malted oats impart a silky texture and help build mouthfeel.

Approximate specifications are listed above. Quoted figures are indicative only and may be adjusted to suit clients’ needs

18 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 19 Barke® Line Color °L Flavor Usage Rate % TITLE Weyermann® Barke® Pilsner Malt 1.5-2.2 Intense malt aromas to 100 MALT Weyermann® Barke® Vienna Malt 2.8-3.9 Intensely malty-sweet; gentle notes of honey, nuts to 100 Weyermann® Barke® Munich Malt 6.9-8.8 Rich malt aromas; notes of honey, biscuit to 100 Belgian Line Color °L Flavor Usage Rate % Weyermann® CARABELGE® 11.8-13.7 Notes of dried fruits, caramel, nuts (almonds) to 30 Weyermann® Abbey Malt® 16-19 Intense malt aromas, notes of honey, nuts, chocolate to 50 Weyermann® Special W® 106-121 Notes of nuts, raisins, dark caramel, bread to 30 e 13erold mlt ose o eermnn ecilt lts is rotected istoric site. t beind te redbric trnotecentr eterior lies te modernied ert o te orlds leding mnctrer o secilt breing nd distilling mlts. resided oer b bine Bohemian Line Color °L Flavor Usage eermnn ortgenertion member o te onding mil nd er sbnd oms rseermnn te comn beneits s Rate % mc rom its roots in te st s it does rom its modern mlting rctices. Weyermann® Bohemian Pilsner Malt 1.7-2.4 Characteristic brewing malt with intense malt aromas; to 100 malty-sweet eermnn oers te orlds lrgest mlt ortolio rodced entirel inose nd s become te leding mlt slier to te Weyermann® Floor-Malted Bohemian 1.6-2.3 Produces authentic traditional Bohemian-style malt flavors to 100 orldide crt bre indstr. e e been sering te mericn crt bre indstr since 1994 nd re no b r te lrgest slier o Pilsner Malt and aromas; intense malt aromas; notes of honey, biscuit roen mlt to te nited ttes eermnn ecilt lts re lso te resest roen mlts ilble in te .. mret de to Weyermann® Floor-Malted Bohemian 5.1-8.1 Characteristic brewing malt with intensely earthy malt romas, to 100 te ig constnt nmber o continers tt re being sied to te .. eer d rom mberg. ll or mlts re grnteed b te Dark Malt malty-sweet; notes of biscuit, bread nie nd ininite eermnn lit lt ieline: eermnn nrlleled noo eendble olit terils Weyermann® Floor-Malted Bohemian 1.6-2.5 Characteristic brewing malt with intense, but soft wheat malt to 70 orcing litontrolled tc rocessing mle rodction cit or ntoc ilbilit roessionl ogistics or Otiml Wheat Malt aromatics, creamy mouthfeel; notes of biscuit, nuts, toffee iing onditions. oo to s s or rtner in ll mlt mtters inclding eert interntionl recie deeloments nd eert dice Weyermann® CARABOHEMIAN® 64-83 Intense caramel aroma, notes of bread, dark caramel, toffee to 20 rom more tn 20 certiied bremsters. o lern more bot te mn s in ic eermnn mlt cn dd crcter to or sirits isit or ebsite t .eermnnmlt.com. Caramel Line Color °L Flavor Usage eniL srel l i tsiD tsiD i l srel eniL roloC L° rovalF Usage Rate % Rate % * Weyermann® CARAFOAM® 1.5-2.9 Malty-sweet, gentle notes of caramel to 40 * Weyermann® Distillers Wheat Malt 1.7-2.4 Enzyme rich distilling malt; malty-sweet to 100 * Weyermann® CARAHELL® 8.1-11.8 Malty-sweet, gentle notes of caramel to 30 * Weyermann® Distillers Barley Malt 1.5-2.1 Enzyme rich distilling malt; malty-sweet to 100 Weyermann® CARABELGE® 11.8-13.7 Notes of caramel,dried fruits, nuts (almonds) to 30 Weyermann® Beech Smoked Barley Malt 2.1-3.6 Characteristic, well-rounded aroma of beech wood to 100 * Weyermann® CARARED® 16-23 Malty-sweet, notes of caramel, honey and biscuit to 25 smoke; malty-sweet; notes of vanilla, honey Weyermann® CARAAMBER® 23-31 Notes of toffee, caramel and bread to 20 Weyermann® Oak Smoked Wheat Malt 2.1-2.8 Mild, delicate, and well-rounded aroma of oak smoke; to 100 Weyermann® CARAWHEAT® 42-53 Aroma enhancer, mild notes of caramel, almonds, biscuit; to 15 malty-sweet; notes of vanilla, honey bready aroma * Weyermann® Spelt Malt 1.7-3.2 Strong emphasis on typical spelt aromas; soft malty to 100 Weyermann® CARAMUNICH® Type 1 31-38 Intense caramel aroma; notes of biscuit to 20 notes; gentle notes of hazelnut, biscuit * Weyermann® CARAMUNICH® Type 2 42-49 Intense caramel aroma; notes of biscuit to 20 * Weyermann® Rye Malt 2.0-4.3 Strong emphasis on typical rye aromas, malty-sweet, to 100 Weyermann® CARAMUNICH® Type 3 53-60.5 Intense caramel aroma; notes of biscuit to 20 notes of bread, honey Weyermann® CARARYE® 57-76 Typical rye aromas, intense aroma of bread, coffee, dark to 15 * Weyermann® Munich Malt Type 1 5.1-7.0 Rich malt aromas, notes of light caramel, honey, bread to 100 chocolate, dried fruit * Weyermann® Munich Malt Type 2 8.0-9.9 Rich malt aromas, notes of light caramel, honey, bread to 100 Weyermann® CARABOHEMIAN® 64-83 Notes of bread, dark caramel, toffee to 20 Weyermann® CARABELGE® 11.8-13.7 Notes of dried fruits, caramel, nuts (almonds) to 30 * Weyermann® CARAAROMA® 132-169 Notes of roasted nuts, dark caramel, dried fruit to 20 Weyermann® Abbey Malt® 16-19 Intense malt aromas, notes of honey, nuts, chocolate to 50 * Weyermann® CARARED® 16-23 Malty-sweet, notes of caramel, honey and biscuit to 25 Roasted Line Color °L Flavor Usage * Weyermann® Melanoidin Malt 23-31 Intense maltiness, notes of honey, biscuit to 30 Rate % Weyermann® CARAMUNICH® Type 1 31-38 Intense caramel aroma; notes of biscuit to 20 Weyermann® CARAFA® Type 1 300-375 Notes of coffee, cocoa, dark chocolate, intense roastiness to 5 * Weyermann® CARAMUNICH® Type 2 42-49 Intense caramel aroma; notes of biscuit to 20 * Weyermann® CARAFA® Type 2 413-450 Notes of coffee, cocoa, dark chocolate, intense roastiness to 5 Weyermann® CARAMUNICH® Type 3 53-60.5 Intense caramel aroma; notes of biscuit to 20 Weyermann® CARAFA® Type 3 488-563 Intense notes of coffee, cocoa, dark chocolate, intense to 5 Weyermann® CARAWHEAT® 42-53 Aroma enhancer, mild notes of caramel, almonds, biscuit; to 30 roastiness bready aroma Weyermann® CARAFA® Special Type 1 300-375 Notes of coffee, cocoa, dark chocolate, light bitterness to 5 Weyermann® CARARYE® 57-76 Typical rye aromas, intense aroma of bread, coffee, dark to 15 (dehusked) chocolate, dried fruit Weyermann® CARAFA® Special Type 2 413-450 Notes of coffee, cocoa, dark chocolate, light bitterness to 5 Weyermann® Special W® 106-121 Notes of nuts, raisins, dark caramel, bread to 30 (dehusked) * Weyermann® CARAAROMA® 132-169 Notes of roasted nuts, dark caramel, dried fruit to 30 Weyermann® CARAFA® Special Type 3 488-563 Notes of coffee, cocoa, dark chocolate, light bitterness to 5 * Weyermann® CARAFA® Special Type 3 488-563 Notes of coffee, cocoa, dark chocolate, light bitterness to 10 (dehusked) (dehusked) Weyermann® Roasted Barley, unmalted 375-450 Typical roasty aroma; notes of coffee, cocoa to 5 Weyermann® Floor-Malted Bohemian 1.6-2.3 Produces authentic traditional Bohemian-style malt flavors to 100 * Weyermann® Chocolate Wheat Malt 338-451 Mild roasty aroma, notes of coffee, dark chocolate, bread to 5 Pilsner Malt and aromas; intense malt aromas; notes of honey, biscuit Weyermann® Roasted Wheat, unmalted 388-451 Typical soft roasty aroma; notes of chocolate to 5 Weyermann® Floor-Malted Bohemian 5.1-8.1 Characteristic distilling malt with intensely earthy malt to 100 * Weyermann® Chocolate Rye Malt 188-300 Mild notes of coffee, chocolate, nuts, bread to 5 Dark Malt aromas, malty-sweet; notes of biscuit, bread Weyermann® Roasted Rye, unmalted 188-300 Typical roasty aroma; bready, notes of dark chocolate to 5 Weyermann® Floor-Malted Bohemian 1.6-2.5 Characteristic distilling malt with intense, but soft wheat to 100 Weyermann® Chocolate Spelt Malt 170-240 Intense roast aromas, intense notes of coffee, chocolate to 5 Wheat Malt malt aromatics, creamy mouthfeel; notes of biscuit, nuts, toffee Smoked Line Color °L Flavor Usage Weyermann® CARABOHEMIAN® 64-83 Intense caramel aroma, notes of bread, dark caramel, to 30 Rate % toffee Weyermann® Beech Smoked Barley Malt 2.1-3.6 Characteristic, well-rounded aroma of beech wood smoke; to 100 en i L na i r avaB avaB r i na L i en roloC L° rovalF Usage malty-sweet; notes of vanilla, honey Rate % Weyermann® Oak Smoked Wheat Malt 2.1-2.8 Mild, delicate, and well-rounded aroma of oak smoke; to 100 Weyermann® Extra Pale Premium 4.1-2.1 laM teews-yt , tneg el seton fo yenoh ot 001 malty-sweet; notes of vanilla, honey Pilsner Malt * Weyermann® Pilsner Malt 2.2-5.1 laM teews-yt , tneg el seton fo yenoh ot 001 Specialty Line Color °L Flavor Usage * Weyermann® Vienna Malt 2.8-3.9 Malty-sweet, gentle notes of honey, nuts (almond, hazelnut) to 100 Rate % * Weyermann® Munich Malt Type 1 5.1-7.0 Rich malt aromas, notes of light caramel, honey, bread to 100 Weyermann® Acidulated Malt 1.7-2.8 Fruity and sour to 10 * Weyermann® Munich Malt Type 2 8.0-9.9 Rich malt aromas, notes of light caramel, honey, bread to 100 Extract Line Color °L Extract Flavor Weyermann® Melanoidin Malt 23-31 Intense maltiness, notes of honey, biscuit to 30 Max [Weight-%/BRIX°] * Weyermann® Pale Wheat Malt 1.7-2.4 Notes of bread, nuts, biscuit, toffee and light caramel to 80 Weyermann® SINAMAR® 3040-3200 53.0 Intense notes of coffee, cocoa, dark chocolate, mild Weyermann® Dark Wheat Malt 6.2-8.1 Notes of bread, nuts, biscuit, honey, toffee, caramel to 70 roastiness * Weyermann® Rye Malt 2.0-4.3 Strong emphasis on typical rye aromas; malty-sweet; notes to 50 Weyermann® Certified Organic 3040-3200 53.0 Intense notes of coffee, cocoa, dark chocolate, mild of bread, honey SINAMAR® roastiness * Weyermann® Spelt Malt 1.7-3.2 Strong emphasis on typical spelt aromas; soft malty notes; to 100 gentle notes of hazelnut, biscuit *We are able to custom-produce any of our malts from 100% organically certified raw materials, certified organic by BCS (DE-ÖKO-001) American/English Line Color °L Flavor Usage Rate % Weyermann®, Abbey Malt®, Special W®, CARABELGE®, CARABOHEMIAN®, CARAFOAM®, CARAHELL®, * Weyermann® Pale Ale Malt 4.3-6.2 setoN fo ,daerb rd dei f iur ,st yenoh ot 001 CARARED®, CARAAMBER®, CARAWHEAT®, CARAMUNICH®, CARARYE®, CARAAROMA®, CARAFA® and SINAMAR® are registered trademarks of the Weyermann® Specialty Malting Company, Bamberg

20 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 21 UNMALTED GRAINS FERMENTABLE BASES

OIO Flaked Corn | 50 lb | | Partially-gelatinized flakes do not require milling. Starch content contributes alcohol but little Premium Agave Syrup | 25 kg, 285 kg, 1350 kg | 100% organic blue agave, non-GMO and allergen-free. Agave is the flavor. Used in American and Irish whiskeys at up to 80% of grist. 89.9% extract. primary ingredient in tequila and pulque. Agave syrup (sometimes called agave nectar) is the product of harvesting and stripping the piña of a weber blue agave – the only species used to produce authentic tequila in Jalisco, Mexico. The piña *OIO Toasted Rye Flakes | 2.0 °L | Partially-gelatinized flakes do not require milling. Lends a dry, crisp character, oily is then mashed, cooked, and the sugar syrup is extracted for fermentation. In some cases, agave syrup is augmented by texture and strong rye flavor. Used at 10-20% of grist in many bourbon-style mash bills, or higher for rye whiskeys. corn sugar - these products are of a lesser price but not a viable alternative to BSG’s pure blue agave syrup.

*OIO Toasted Barley Flakes | 1.0 °L | Partially-gelatinized flakes do not require milling. Lends a rich, grainy taste and will BSG Select CiderBase™ | 5 gal, 50 gal, 275 gal | BSG Select CiderBase™ is a distinctively bold apple juice base blended increase creaminess and body. exclusively for BSG. Perfect for premium cider producers looking for a high quality cider base to produce more complex

UNMALTED GRAINS, UNMALTED full flavored ciders. It starts with apples sourced from the American Pacific Northwest, which are then juiced and aged with OIO Toasted Wheat | 1.0 °L | A whole kernel version of our popular wheat flakes. This is a whole kernel grain and will a proprietary process developed with the craft cider maker in mind. BSG Select CiderBase™ is a tangy, all-natural FERMENTABLE SUGARS FERMENTABLE FERMENTABLE BASES & FERMENTABLE require milling. 100% apple juice concentrate that is non-alcoholic and gluten-free.

Grain Millers Flaked Barley | 50 lb | Partially-gelatinized flakes do not require milling. Lends a rich, grainy taste and will Varietal Style Wine Bases | Each 160L varietal style wine base produces 400L of finished product. | increase creaminess and body. • Cabernet Sauvignon - Our Cabernet Sauvignon Varietal Style Wine Base produces a medium-bodied red that is dark in Grain Millers Flaked Oats | 50 lb | Mash-ready, pre-gelatinized flakes do not require milling. Mild in flavor, small percentages color and aggressive in nature, superbly enhanced with the addition of oak, and does well with age. used in some traditional whiskey mash bills. • Chardonnay - Our Chardonnay Varietal Style Wine Base produces a medium-bodied wine with crisp, green apple bouquet Grain Millers Flaked White Wheat | 50 lb | Partially-gelatinized flakes do not require milling. Strong grain flavor and very and hearty flavor. light straw color with high protein content. • Merlot - Our Merlot Varietal Style Wine Base produces a smooth, rich wine, medium dark in color, with notes of blackberry Grain Millers Flaked Rye| 50 lb | Coarse flakes are hot rod-flaked and partially gelatinized. Lends a dry, crisp character, and currants. oily texture and strong rye flavor. Used at 10-20% of grist in many bourbon-style mash bills, or higher for rye whiskeys. • Pinot Grigio - Our Pinot Grigio Varietal Style Wine Base produces a dry wine with overtones of green melon leading to a Crisp Torrefied Wheat | 55 lb | Unmalted torrefied wheat is easy to work with and adds body to whiskies and other grain crisp, clean finish. spirits.

Rahr Unmalted Wheat | 50 lb | Strong grainy flavor, light straw color.

Puffed Wild Rice | 25 lb | This California cultivated puffed wild rice has a complex flavor that is pleasantly nutty and grassy with earthy undertones. Puffed Wild Rice is pre-gelatinized in the puffing process, so the starches are readily hydrated and easily incorporated into the mash. Milling is highly recommended so that the gelatinized starches in these products will be exposed to the diastatic enzymes in the base malt that are responsible for conversion from starch to sugar.

Puffed Jasmine Rice | 25 lb | Puffed Jasmine rice is perfect for achieving the classic flavor and aroma elements of Thai FERMENTABLE SUGARS Hom Mali (Jasmine) Rice, delivering subtle and delicate notes to the wash. Puffed Jasmine is pre-gelatinized in the puffing process, so the starches are readily hydrated and easily incorporated into the mash. Milling is highly recommended so that the gelatinized starches in these products will be exposed to the diastatic enzymes in the base malt that are responsible for conversion from starch to sugar.

Puffed Red Rice | 25 lb | Grown exclusively by InHarvest in California’s Sacramento Valley, this burgundy hued medium- Corn Sugar (Dextrose) | 50 lb | Pure Dextrose converted from corn starch. 100% fermentable. grain puffed heirloom rice contributes a lightly toasty and nutty flavor. Puffed Red Rice adds a delicately starchy, toasty, puffed rice cereal element to . Puffed Red Rice is pre-gelatinized in the puffing process, so the starches are readily hydrated Non-GMO Dextrose | 55 lb | Pure Dextrose converted from non-GM corn starch, 100% fermentable. and easily incorporated into the mash. Milling is highly recommended so that the gelatinized starches in these products will be exposed to the diastatic enzymes in the base malt that are responsible for conversion from starch to sugar. Candico Belgian Candi Syrup & Sugar Sourced directly from Belgium, BSG offers authentic Belgian Candi Sugars in your choice of syrup, rock, or soft. These Toasted Buckwheat | 25 lb | Buckwheat groats are the hulled, starchy seeds of Fagopyrum esculentum and are not sugars deliver extract, color, and flavor that simply cannot be duplicated. considered a cereal grain. Lightly toasted, these Buckwheat groats have the earthy aroma of dry roasted peanuts and a toasty, nutty flavor. Toasted Buckwheat is pre-gelatinized in the puffing process, so the starches are readily hydrated and Liquid Candi Sugar Rock Candi Sugar Soft Candi Sugar easily incorporated into the mash. Milling is highly recommended so that the gelatinized starches in these products will be Clear 25 kg Clear 25 kg Blonde 55 lb exposed to the diastatic enzymes in the base malt that are responsible for conversion from starch to sugar. Amber 25 kg Dark 25 kg Dark 55 lb Dark 25 kg

Rice Syrup Solids | 50 lb | Boosts fermentable sugars with little to no contribution to flavor or body.

Munton’s DME | 55 lb | Available in Extra Light, Light, Amber, Dark, Extra Dark, Wheat & Hopped Light

22 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 23 TITLE 26 Orders: 1.800.374.2739 |bsgdistilling.com MASH FILTRATION ENZYMES & *CERTAIN PRODUCTSMAY ONLY BEAVAILABLE BY SPECIALORDER. Zimaskin and cider.Itimprovesbothclarificationfilterabilityofwhitegrapemustapplejuice.Dose:1-3g/hL. skins. Dose:1-5g/hL. Zimarom base wineandhelpingwithfermentation,especiallywherefruitmightbecompromised.Dose:10-50g/hL. and Pediococcuswhichcanleadtosluggishorstuckfermentselevatedvolatileacidity.Itisusefulinmakingaclean Rice Hulls|1lb&50lbForimprovingfilter bedperformance Bactozym to ensure that starch conversionis complete duringthemash,thereby allowing the expected finalattenuationtobeattained. helps α-amylase Fungal maltose. mostly sugars, fermentable into them the hydrolyzing through by washes dextrins attenuated limit highly of degradation produce to distillers grain allows α-amylase Fungal | kg 1 | α-Amylase Fungal of unmaltedgrains. useful whenusingunevenlymodifiedbarley,washeswithahighbetaglucancontentorcontainingpercentages Promalt 295TR|25kgisa glucanasepreparationwhichalsocontainsproteaseandalphaamylaseactivities.Itis (0.05- 0.1%onweightofdrygrist). Hitempase 2XL|1L,25kgUsedforeffectiveliquefactionofstarchinwashescontainingupto100%unmaltedcereal containing highmolecularweightglucansorapercentageofunmaltedgrains. Trichoderma reesei which contains hemicellulase side activities. It isused to improve run-off and filtration for washes Bioglucanase TX|1L,4L,25kgisahighperformanceglucanaseenzymesystemderivedfrom extract, andincreasedrunoff. such as beta-glucan and arabinoxylan. Benefits of using Bioglucanase® GB include reduced mash viscosity, increased polysaccharides starch non weight molecular high degrade to used is It reesei). Trichoderma (formerly longibrachiatum Bioglucanase GB and canthereforebeusedtodegradestarchpolymersmaltoseglucose. Amylo™ 300|1L,25kgcanhydrolysesequentiallybothexoalpha1,4and1,6glycosidiclinkages body andcolorfromthepulpduringprimaryfermentationpressing.Refrigerateafteropening Increases juiceyield.Destroyshaze-causingpectincells.AddPecticEnzymetocrushedfruitincreasetheextractionof Pectic EnzymeSolution|500mL,20kgUsageapprox1/2ounceperbbl. Zimaclar expression. Dose:1-3g/hLattheendoffermentation.g/hL. *CERTAIN PRODUCTSMAY ONLY BEAVAILABLE BYSPECIAL ORDER. ® ® ® |100g,50020kgZimaclar ® |100gZimarom

| 1 kg | Zimaskin® is a liquid pectolytic enzyme that accelerates the extraction of aromatic precursors from fruit |1kgZimaskin®isaliquidpectolyticenzymethatacceleratestheextractionofaromaticprecursorsfromfruit | 100 g,500 g |Bactozym | 4 L, 25 kg | Bioglucanase® GB is a beta-glucanase enzyme preparation derived from Trichoderma ® is a beta-glycosidase enzyme which aids in the development of a base fruit’s full aromatic aromatic full fruit’s base a of development the in aids which enzyme beta-glycosidase a is ® isused to inhibit the growth of lactic acid bacteria such as Oenococcus, Lactobacillus MASH FILTRATION ENZYMES ® enzyme has a high pectolytic activity level and is recommended for white musts Orders: 1.800.374.2739 |bsgdistilling.com 25 TITLE 28 Orders: 1.800.374.2739 |bsgdistilling.com *CERTAIN PRODUCTSMAY ONLY BEAVAILABLE BY SPECIALORDER. *CERTAIN PRODUCTSMAY ONLY BEAVAILABLE BYSPECIAL ORDER. YEAST &NUTRIENTS Orders: 1.800.374.2739 |bsgdistilling.com 29 YEAST YEAST

Red Star Distiller’s Yeast (Dady) | 1 lb & 10 kg |A superior, specially selected Saccharomyces cerevisiae strain noted Safbrew F-2 | 20g, 500g | Ale yeast with neutral aroma profile, high alcohol resistance, and good sediment layer formation. for minimal lag phase and very high alcohol tolerance. High trehalose content ensures high alcohol tolerance, allowing for greater yields. Dose: 1-2 lbs./1000 gallons. Ferment at temperatures up to 32°C/90°F. Safbrew BE-256 | 500g | Belgian-style ale yeast with fast fermentation, very high attenuation, high alcohol (v/v) tolerance, and subtle aromas with a balanced profile. Safspirit M1 Dry Yeast | 500 g, 10 kg | Recommended for craft distilling of Scotch-type whiskies as well as other malt or grain whiskies and bourbons. Dose: 50-80 g/hL. Fermentation Temp: 20-32°C (68-89.6°F). Ersa 1376 | 500g & 10 kg | Well suited to bringing out the aromatic components of fruit mashes and musts. Recommended dose: 10-20 g/hL. Optimal temperature: 15-30°C (59-86°F). Safspirit USW-6 | 500 g | Selected to meet the requirements of American whiskey and bourbon craft distillers. Dose: 50-80 g/hL. Fermentation Temp: 20-32°C (68-89.6°F). VP5 | 500g & 10 kg | Excellent co-inoculant with Premium Zinfandel, this yeast will preserve the fruity, fresh aromas of grapes and other fruits. Recommended dose: 10-20 g/hL. Optimal temperature: ND. Safspirit GR-2 Dry Yeast | 500 g | Saccharomyces cerevesiae selected for its ability to withstand high alcohol levels and for its neutral flavor profile, which makes it an ideal choice for production of vodka and other neutral spirits. Dose: 30-50 Premium Zinfandel | 500g & 10 kg | Very high alcohol tolerant (to 19.5%), strong fermenter, restarts stuck fermentations. g/hL. Fermentation Temp: 20-32°C (68-89.6°F). Does not produce elevated acetic acids production associated with higher alcohol fermentations. Recommended dose: 10-20 g/hL. Optimal temperature: 14-35°C (57-90°F). Safspirit FD-3 Dry Yeast | 500 g | Saccharomyces bayanus specially selected for its fructophilic character as well as high alcohol tolerance for producing alcohol from plums, cherries, pears, and other fruits. Dose: 30-50 g/hL. Fermentation Temp: Premium Chardonnay | 500g & 10 kg | Low temperature tolerant, recommended for whenever you wish to preserve 15-32°C (59-89.6°F). aromatic profiles. Recommended dose: 10-30 g/hL. Optimal temperature: 14-28°C (57-82.4°F).

YEAST & Red Star Whiskey | 10 kg | An original American whiskey yeast that has been in use for many years in the production of Premium Supertuscan | 500g & 10 kg | The initial higher speed fermentation overwhelms indigenous yeasts, and the slower bourbon. Dose: 2-4 lbs per 1000 gallons of mash (0.25-0.5 g/L). Fermentation Temp: 20-32°C (68-89.6°F). mid-range activity allows for superior flavor and color development, with very low foam production. Recommended dose: 10-20 g/hL. Optimal temperature: 15-30°C (59-86°F). Safspirit C-70 | 10 kg | A superior dried yeast for the production of a varied range of alcoholic products. This very robust YEAST NUTRIENTS strain is capable of fermenting various substrates (molasses, C-starch, grains) at different temperatures from 25°C to 35°C. Nouveau Ferments | 500g & 15 kg | Characterized by very clean, alcohol resistant fermentations that proceed to completion Produces neutral alcohol in both flavor and color. Recommended minimum dosage rate 0.5 g/L. at a steady rate. Can be used in any high stress conditions and is an all-purpose bayanus yeast. Recommended dose: 10-20 g/hL; 20-30 g/hL for refermentation, or 50-100 g/hL for stuck fermentations. Optimal temperature: 15-35°C (59-90°F). SafTeq Blue Tequila | 500g | Saccharomyces cerevisiae specifically selected to ferment blue agave for the production of tequila, supplemented or not with other types of sugars. Its excellent performance in this environment is due to the ability Premium Fructo | 500g & 10 kg | This special strain is best used as a restart for sluggish or stuck fermentations. Not to tolerate toxic substances such as furfural, normally present in agave juice. It has also increased tolerance to osmotic recommended as the primary yeast. Recommended dose: 20-30 g/hL for high alc sequential ferment, or 50-100 g/hL for pressure and alcohol and can work in conditions of extreme temperatures. Recommended minimum dosage rate 0.5 g/L. stuck fermentations. Optimal temperature: 18-30°C (64.4-86°F). Recommended fermentation temperature: 32°C (89.6°F).

SafCider | 500g | Selected in the Champagne region, this fructophilic strain is perfectly suited for all cider-type productions including apple jack and apple brandy. Broad fermentation temperature spectrum 10-30°C (50-86°F). Recommended dosage 20-30 g/hL.

Saflager S-23 | 500g | Originating from the famous VLB institute in Germany, a lager yeast with subtle fruity and estery notes.

Saflager S-189 | 500g | From the Hurlimann brewery in Switzerland. Neutral flavor development, robust alcohol tolerance and strong fermentation kinetics.

Saflager W-34/70 | 500g | The most popular lager strain worldwide, from the Weihenstephan institute in Germany.

Safale S-04 | 500g | English Ale yeast displaying fast fermentation and excellent sedimentation properties.

Safale US-05 | 500g | American ale yeast for well-balanced beers with low diacetyl and a very crisp end palate.

Safale K-97 | 500g | A top fermenting ale yeast with clean flavor profile and low sedimentation. During fermentation, it will produce a large, firm head.

Safbrew T-58 | 500g | Ale yeast exhibiting spicy, estery flavors.

Safbrew S-33 | 500g | Robust, high alcohol tolerant ale yeast.

Safbrew WB-06 | 500g | Hefeweizen ale yeast with high phenol and ester production.

28 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 29 YEAST NUTRIENTS

Superfood |1kg, 5 kg, & 25 kg sack | Superfood (contains ~30% DAP) is a blend of vitamins and minerals, rich in the complex nutrients needed for complete fermentation.

+ Rate of use: 60ppm (6g/hL pr 1.5 lbs/100 bbls) HOPS

Startup |1kg, 5 kg, & 25 kg sack | A non-DAP containing nutrient blend of vitamins and minerals, Startup provides the balanced nutrition for complete fermentation. It is also useful for stimulating slow or sluggish ferments. + Rate of use: 60ppm (6g/hL pr 1.5 lbs/100 bbls)

Yeastex 61 | 5 lb & 35 lb | A formulation of specific yeast nutrients to increase yeast viability and activity during fermentation, allowing the end attenuation to be reached in a shorter time, and promoting consistent fermentation profiles. This contains high levels of inorganic nitrogen and is particularly useful for washes containing low FAN malts, high percentages of unmalted grain, sugar, or fruit. Yeastex 61 should be slurried in a few gallons of water prior to its addition to the mash.

Application Rate: 40-100 ppm (4 g/hL-10 g/hL, or 1.0 lbs/100 bbls - 2.5 lbs/100 bbls).

Yeastex 82 | 5 lb & 88.2 lb | A formulation of specific yeast nutrients to increase yeast viability and activity during fermentation, allowing the end attenuation to be reached in a shorter time, and promoting consistent fermentation profiles. This formulation contains high levels of both inorganic and organic nitrogen and vitamins and is particularly useful for YEAST & washes containing low FAN malts, high percentages of unmalted grain, sugar, or fruit.

Application Rate: 30-50 ppm (3 g/hL-5 g/hL, or 0.75 lbs/100 bbls - 1.25 lbs/100 bbls).

YEAST NUTRIENTS DAP |1kg, 5 kg, & 25 kg | DAP is the main source of added nitrogen in fruit and sugar fermentations.

• DAP is 21.2% ammonia nitrogen • 100 ppm (10 g/hL) DAP = 21 ppm nitrogen • 1 lb/1000G = 25.4 ppm N

Test juice nitrogen to calculate the correct dose.

DAP is best used in conjunction with yeast products in complex blends, but low-nitrogen musts need extra DAP. Add DAP in stages during the first half of fermentation. DAP stimulates fermentation rate, so if too much is added at once, the yeasts may ferment too fast and too hot.

*Dipotassium Phosphate | 50 lb | Aids in yeast growth.

Ciderferm | 1kg, 5kg, 25kg | Complex nutrient blend to support fermentation in cider, agave, and other fruit substrates.

• Helps prevent stuck or sluggish fermentation • Promotes yeast growth, viability, and long-term survival • Increases alcohol tolerance of yeast • Helps prevent H2S and volatile acidity formation during fermentation • Promotes more complete utilization of nutrients • Improves aromas and flavors by balancing amino acid usage • Complex mineral blend helps yeast growth and fermentation more than simpler mineral blend

Dose: 4 pounds/1000 gallons. Use more if H2S develops or the fermentation slows prematurely.

30 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 33 TITLE 34 Orders: 1.800.374.2739 |bsgdistilling.com & OAKPRODUCTS BOTANICALS LIQUEUR FINISHING, *CERTAIN PRODUCTSMAY ONLY BEAVAILABLE BY SPECIALORDER. Dark Amber Clear Liquid CandiSugar Candico BelgianCandiSyrup &Sugar Lactose |55lbAmilk-basedsugar,notfullyfermentablebyyeast, usedtoaddbodyandsweetness. *CERTAIN PRODUCTSMAY ONLY BEAVAILABLE BYSPECIAL ORDER. for amorebittersweeteffect. TCHO CacaoNibs-Ghana|1.5kg&11Subtledarkchocolatenotes.Lesssweetandslightlybitter,theseareperfect perfect foramorebittersweeteffect. TCHO Cacao Nibs - Ecuador | 1.5 kg & 11 kg | Subtle dark chocolate notes. Less sweet and slightly bitter, these are Grapefruit Peel|2lb,50lbIntensecitrusflavorandaroma. Grains ofParadise|1lbcontributesblack-peppernotes,spiciness,andsubtlehintsginger. Rose Hips|1lbTheseseedlesscanaddfruitynotesaswellherbalflavorsandaromas. Star Anise|1lb,50lbprovidesastrongblacklicoriceflavor. lending aspicyandastringentflavor. Blue JuniperBerries|1lb,50lbjuniperberriesaddaromaticqualitiesmarkedbypineyandwoodsynotes,also Lemon Peel|2lb,50lbAddssubtletostronglemonzestandcitrusdependingonusagerates. has alsobeennotedtoaddginger-likeflavors. Lemongrass |1lb,50lbcanaddcitricqualitiesandhintsoflemonzest,aswellobviousgrassynotes.it Chamomile |2lb,27lbcanimpartsubtlespicyflavors,fruitnotesandfloralaromatics. Coriander Seed|2lb,50lbImpartsaspicyqualitywithhintsofcitrusandfloralovertones. Coriander Powder|2lb,50lbImpartsaspicyqualitywithhintsofcitrusandfloralovertones. citrus flavorandflorallikearomas. Cardamom Seed|1lb,55lbhasacomplexflavorthatcanbe"cola"like,whilealsoexhibitingnotesoflight Orange PeelBitter(Seville)|2lb,50lbImpartsstrongcitrusandherbalaromasflavors Orange Peel(Sweet)|2lb,50lbSweetorangepeelisusedtoimpartrobustflavorsandaromatics. TCHO CHOCOLATES 25 kg 25 kg 25 kg Dark Clear Rock CandiSugar 25 kg 25 kg FINISHING SUGARS BOTANICALS Dark Blonde Soft CandiSugar 55 lb 55 lb Orders: 1.800.374.2739 |bsgdistilling.com 33 TITLE

OAK PRODUCTS OAK PRODUCTS

OAK SPIRALS OAK STAVES & CHAINS 9 inch spirals come in packs of 6 French Oak Staves | Sold in bundles of 10. Select from the following toast levels: American White Oak Heavy Toast | 1.5” x 9” | Imparts pronounced caramelized, carbonized and smoky flavors. Fire - as the name suggests, is fire toasted French oak that produces the mocha/chocolate qualities American White Oak Medium Plus Toast | 1.5” x 9” | Imparts aromas and flavors of honey, roasted nuts, and hints of of a heavy toast French oak barrel. coffee & spices. Vanilla - convection toasted French oak American White Oak Medium Toast | 1.5” x 9” | Imparts less tannins, a warm sweet character, and strong vanilla aromas & flavors. Chocolate - from Limousin oak toasted over long periods at increasing temperature levels.

American White Oak Light Toast | 1.5” x 9” | Imparts fresh oak, coconut and fruit flavors & aromas. Butterscotch - for qualities of caramel, butterscotch.

French Oak Heavy Toast | 1.5” x 9” | Imparts pronounced caramelized, carbonized & smoky flavors. French Oak Barrel Chain Inserts | Assembled in units of 2 x 12, total of 24 links per set. | Stocked in house blend sets of French Oak Medium Plus Toast | 1.5” x 9” | Imparts aromas and flavors of honey, roasted nuts, and hints of coffee & the following toast levels. Designed to be easy to feed into and remove from barrels. spices. Fire - as the name suggests, is fire toasted French oak that produces the mocha/chocolate qualities French Oak Medium Toast | 1.5” x 9” | Imparts less tannins, a warm sweet character, and strong vanilla aromas & flavors. of a heavy toast French oak barrel.

French Oak Light Toast | 1.5” x 9” | French Oak Light Toast spirals impart fresh oak, coconut and fruit aromas & flavors. Vanilla - convection toasted French oak

American White Oak Medium Toast | Tank Pack | Tank pack spirals impart less tannins, a warm sweet character, and Chocolate - from Limousin oak toasted over long periods at increasing temperature levels. strong vanilla aromas and flavors. 48 inch spirals, bundled in netting, 5 per bundle. Butterscotch - for qualities of caramel, butterscotch. American White Oak Medium Plus Toast | Tank Pack | Tank pack spirals impart aromas and flavors of honey, roasted nuts, and hints of coffee and spices. 48 inch spirals, bundled in netting, 5 per bundle

OAK TANNINS

Premium Limousin Special® | 500 g | Maturation and Finishing tannin - Increase aromatic complexity, color stability, body and mouthfeel. OAK CHIPS, CUBES, & SHAVINGS Premium® Tostato | 500 g | Finishing tannin - soft, elegant and aromatic. Light Toast American Oak Chips | 50 lb | Use to give a subtle oak flavor and character. ®

BOTANICALS Premium Whisky-Lattone SG | 500 g | Maturation and Finishing tannin - Complex bouquet, rich yet supple mouth-feel. Heavy Toast American Oak Chips | 50 lb | Use to give a more distinct oak flavor and character.

& OAK PRODUCTS LIQUID OAK TANNINS Hungarian Oak Shavings | 1lb | Medium Toast. Greater surface area allows fuller, faster extraction. Usage 3-4 oz per 5-6 LIQUEUR FINISHING, gallon batch. Harvest Tannin | 1L & 20L | Added prior to fermentation, these semi-polymerized tannins will bind and help stabilize color and flavor compounds, protect from oxidation while preserving the fruit character through the fermentation process. Hungarian Oak Cubes | 1lb | Medium Toast. For post-fermentation use. Easily added & removed from carboys. Usage 3 oz per 5-6 gallon batch for 20-30 days. Mocha | 1L & 20L | Adds character of heavy toast oak, smokey, chocolate/coffee.

Vanilla | 1L & 20L | Contributes a very dense concentration of oak vanillin.

Fruit Enhancer FRESH | 1L & 20L | Softening, structure and the fresh aroma of a new French oak barrel.

Fruit Enhancer PLUS | 1L & 20L | Increases fruit flavor and blackberry fruit characteristics.

Fruit Express | 1L & 20L | Increased tannin content improves structure while enhancing the blue and red berry profile.

TERROIR* | 1L & 20L | Increases the “earthy” tone of the fruit. Reduces sulfur component by oxidation of ethanethiol and the combination with thiols-polyphenols.

Vanilla-Peach* | 1L & 20L | Increases fruit flavor. Reduces sulfur component by oxidation of ethanethiol and the combination with thiols-polyphenols.

34 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 35 PROCESSING AIDS

WATER TREATMENT

Gypsum (Calcium Sulfate) | 5 lb, 50 lb | Hydrated calcium sulfate is used to correct calcium deficiencies in water to be used for mashing or brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. Used as directed, Brewers’ Gypsum is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and provide sufficient calcium ions essential for enzyme function and yeast metabolism.

Sodium Chloride | 50 lb | NaCl, a source of Sodium

Calcium Chloride | 50 lb | To harden water and LOWER mash pH. 20 gm/hl (.8 oz / bbl) will increase calcium content by 50 mg/liter. Anhydrous. Usage varies

Calcium Carbonate | 50 lb | Used to RAISE mash pH. 16 gm/ hl (.66 oz/ bbl) will increase calcium content of mash by 50 mg/liter. Usage varies

Sodium Bicarbonate | 50 lb | NaHCO3 boosts alkalinity and is a source of sodium

Citric Acid | 5lb & 50 lb | Used to boost the total acidity. Dissolve in water before adding. Usage varies. Powdered.

Lactic Acid 88% | 1 gal, 5 gal | 88% solution. Used in production to lower pH.

Malic Acid | 5 kg, 22.7 kg | The acid found in apples, malic acid can add an element of fresh, fruity tartness to white wines and is often the acid of choice for non-grape fruit wines.

Tartaric Acid | 1 kg, 5 kg, 25 kg | Major acidulant used in winemaking (addition of 3.8 g/Gallon, 8.3 pounds/1000 Gallons raises acid by 0.1g/100ml) We test our Tartaric Acid for % bio-origin to ensure only organic source material is used. FOAM CONTROL

Fermcap® S | 1 L, 4L, 25 kg, 1000 kg | FermCap® S is a unique emulsion of an extremely effective surface active agent Dimethylpolysiloxane which prevents foam formation by reducing surface tension. Dose: 1-8 ml/hL

Fermcap® AT | 1 L, 4 L, 25 kg | FermCap® AT is a unique emulsion of an extremely effective surface active agent Dimethylpolysiloxane which prevents foam formation by reducing surface tension. Dose: 1-6 ml/hL PROCESSING AIDS, FILTER MEDIA CLEANING & SANITATION SULFITE PRODUCTS & R&D EQUIPMENT

Potassium Metabisulfite | 1 kg & 25 kg | Antioxidant and antimicrobial agent.

*Easytab | 50 tablets/bottle | Tablet form of potassium metabisulfite (60%) and L-ascorbic acid (30%) plus cellulose (10%).

*Esseodue Barrique 10 | 48 tablets/pack | Effervescent potassium metabisulfite tablets.

*Flavour Save | 1 kg | Potassium metabisulfite (65%), ascorbic acid (35%).

38 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 37 FILTER MEDIA R&D EQUIPMENT

FibraFix® depth filter sheets represent an approved and established filtration technology for solid liquid separation. The Triple Scale Wine & Beer Hydrometer | 10” Hydrometer, the packing tube can be used as a test jar. Readings idealized three dimensional medium assures superior retention capacity for solid particles at a high flow rate. at 60°F | Scales: Balling: 0-38% , Potential ABV: 0-22%, Specific Gravity: 0.990 - 1.170

Filtrox FibraFix® AF ST 130 Filtrox FibraFix® AF-21H Filtrox FibraFix® AF-41H Proof & Tralles Hydrometer | 1” hydrometer for use with spirits. Readings idealized at 60°F. | Scales: Proof: 0-200, 0.6-0.4μ retention rate 15-6.0μ retention rate 9.0-4.0μ retention rate 40x40cm sheets 40x40cm sheets 40x40cm sheets Tralles: 0-100 100 sheets/box 100 sheets/box 100 sheets/box Green Line Proof/Tralles Hydrometer | 11” hydrometer for use with spirits. Readings idealized at 60°F. Lead-free steel Filtrox FibraFix® AF-101H Filtrox FibraFix® AF-31H Filtrox FibraFix® AF-71H shot in hydrometer, all food grade & edible riser fluid. | Scales: Proof: 0-200, Tralles: 0-100 1.5-0.6μ retention rate 12-5.0μ retention rate 3.0-1.5μ retention rate 40x40cm sheets 40x40cm sheets 40x40cm sheets Hydrometer/Thermometer | 13” long triple scale hydrometer with thermometer for temperature correction. Hydrometer 100 sheets/box 100 sheets/box 100 sheets/box reads naturally at 60°F.| Scales: Balling: 0-38%, Potential ABV: 0-20%, Specific Gravity: 0.990 - 1.170, Temperature: 20-120°F/-5-50°C

Celite® Z-Grade Low Iron DE - Celite Corporation is the only supplier of high purity and high performance filter aids to 8 1/4” True Brew Floating Thermometer | 8.25” in length | Scales: Fahrenheit: -5-220°, Celsius: 23-104° the brewing industry. Celite is also the largest global supplier of diatomite and perlite filter aids. 12” Plastic Test Jar W/ Screw Base | Base removable for easy breakdown and cleaning. Celite® Standard Super-Cel Z Celite® 512 Z Celite®0 Hyflo Super Cel Z Plastic Test Jar 14” | 1 1/8” diameter with plastic base. Integral Foot for Stability, 1 1/8” Diameter, 14” High. Capacity 289 Permeability 0.3 darcies Permeability 0.5 darcies Permeability 1.0 darcies ml. Median pore size 3.5 µ Median pore size 5.0 µ Median pore size 7.0 µ BSI, (ASBC) ≤ 30.0 ppm BSI, (ASBC) ≤ 20.0 ppm BSI, (ASBC) ≤ 50.0 ppm Glass Test Jar w/Bumpers | 14” high w/ plastic foot & collar to prevent breakage. 12” Glass Hydrometer Jar | 12” tall, all-glass cylinder with a round base and a pour spout.

Milwaukee pH55 Meter |The Milwaukee pH55 pH meter is a pocket-sized, waterproof pH & Temperature meter. It features a digital display, automatic calibration, and automatic temperature correction. The pH55 also has an auto-off function to save battery life, and a hold button that freezes the display for easy recording. The electrode is replaceable.

Wine Thief/Plastic | 1” diameter by 19” long pieces

CLEANING & SANITATION Wine Thief/Glass | 1 “ Diameter x 12 “ Long

The Thief-Test Jar/Thief Combo | Draw, test and replace in one handy instrument.

Brix Saccharometer | 0-8.5, 7.5-16, 15.5-24 | Thermometer/Hydrometer combos filled with blue spirit and calibrated for reading at the bottom of the meniscus. Standardized at 20 deg. C with temperature correction scale. 360 mm length. Three PBW | 8 lb, 50 lb | An Alkaline non-toxic cleaner, safer and greener than comparable caustics. Will not harm stainless steel scales. Certified or soft metal and plastics. Mesh Bags Star San | 32oz, case of 10 | Star San is a self-foaming acid sanitizer. A blend of phosphoric acid and dodecyl benzene sulphonic acid. Can be used as a no-rinse sanitizer if used under 300 ppm. 1 Ounce per 5 Gallons = 300 ppm Coarse Straining Bag | 12 x 19 in | Nylon Hop Bag | 8 x 9.25 in | 1 lb Nylon Bag | 11 x 8 in | B-Brite | 5 lb, Pail 35 lb | Dissolve one tablespoon of B-BRITE™ per gallon of warm water. Wash equipment with B-BRITE™ Coarse Straining Bag | 20 X 22 in | Nylon Hop Bag | 12 x 36 in | 2 lb Nylon Hop Bag | 15 x 8 in | solution and then rinse with clear cold water. Cleans with active oxygen. Does not contain chlorine or bisulfite. Effectively removes beerstone and other fermentation residues. 8 oz of B-BRITE™ makes 15 gallons of solution. Coarse Straining Bag | 24 x 36 in | Muslin Hop Bag | 12 x 36 in | 3 lb Nylon Hop Bag | 15 x 10 in | BTF Iodophor Iodine | 1 gal, case of 4 | From National Chemicals, a concentrated liquid sanitizer for equipment. Coarse Bag w/ Elastic | 18.5 x 20 in | Muslin Hop Bag | 5 x 15 in | Hop Pellet Bag | 12 x 9 in | Fine Recommended as the third stage of sanitizing, after the washing solution first stage and the plain water rinse second stage.

FILTER MEDIA FILTER Easy on hands, reduces spots and streaks. Fine Straining Bag | 12 x 19 in | Stephens Keg Hop Bag | 2 x 24 in | Hop Pellet Bag | 8 x 6 in | Fine R&D EQUIPMENT

PROCESSING AIDS, Citric Acid | 5 lb, 50 lb | Used for cleaning copper. Fine Straining Bag | 18.75 x 19 in | Wine Making Bag | 24 x 24 in | CLEANING & SANITATION *These products may not ship from all of our warehouse locations. Please contact your Sales Manager or Customer *These products may not ship from all of our warehouse locations. Please contact your Sales Manager or Customer Service Representative for more information. Service Representative for more information.

38 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. Orders: 1.800.374.2739 | bsgdistilling.com 39 Ordering ORDERING PRODUCT GUIDE Sales & Customer Service [email protected] VOLUME 3 1.800.374.2739

Technical Sales Manager - Distilling Andrew Causey [email protected] P: 303.242.2737

Technical Sales Director Ryu Yamamoto [email protected] P: 707.252.2550 x3 BSG Distilling a is dedicated partner, supplying craft distillers with the products and service you need. If you VP Sales do not see a product you’re looking for, please visit our Marc Worona divisional websites, or contact us today! [email protected] P: 707.252.2550 x4 Customer service and order processing personnel are available between 7:30 AM and 5:00 PM CST, Monday Western Regional Sales Manager through Friday at 1.800.374.2739 or fax orders to Tinus Els 1.952.224.1390 [email protected] 707.499.4197

Southern Regional Sales Manager Les Ferguson [email protected] 817.614.2565

Midwest Regional Sales Manager www.bsgcraftbrewing.com Ilya Soroka [email protected] 414.732.7382

Eastern Regional Sales Manager Kevin Kawa [email protected] 215.205.9837 www.bsghandcraft.com Hawaii: Technical Sales Manager Peter Hoey z [email protected] 916.708.9724

Alaska: Technical Sales Manager www.bsgwine.com Nick Funnell [email protected] 503.201.2486

www.bsghops.com Visit bsgdistilling.com for the most up to date product information.

This booklet may include technical inaccuracies or typographical errors. The information presented here is intended for general information only and is subject to change without notice. All information is provided “as is” without warranty of any kind. BSG disclaims all express and implied warranties including but not www.bsgcanada.com limited to the implied warranties or conditions of merchantability, fitness for a particular purpose, non-infringement of intellectual property and product liability. Some jurisdictions do not allow the exclusion of implied warranties, so the above exclusion may not apply to you. Changes may be made to this publication periodically; these changes will be incorporated in new editions of this publication. BSG may make improvements and/or changes in the products, programs and/or services described in this publication at any time without notice.

40 Orders: 1.800.374.2739 | bsgdistilling.com *CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER. TITLE 44 Orders: 1.800.374.2739 |bsgdistilling.com *CERTAIN PRODUCTSMAY ONLY BEAVAILABLE BY SPECIALORDER.